Times like these, I am sure your family is thankful they live with someone who enjoys cooking. And it’s times like these that people like me are thankful they have something useful (and fun) to do in the comfort of their own home!
So, how are you all holding up? We are only making one trip per week for food shopping, so I’m really getting creative in the kitchen. Letting the larder run down. Using up my odds and ends.
This project began with me staring at a jar of sweet, sticky organic dried plums I had sitting in the fridge. Last week, I remembered finding myself lusting over the cover of the latest Bon Appetit magazine featuring a gorgeous closeup of a pan of cinnamon rolls.
I checked out the recipe inside and discovered the filling was made from dates. I thought my dried plums would sub just fine, here. Instead of using Bon Appetit’s conventional recipe for the dough, I turned to Tasty’s vegan version found here.
So, I used Tasty’s recipes for the dough and the icing, then instead of the butter, brown sugar cinnamon filling–I used the fruit filling below.
A nice change from the typical brown sugar cinnamon flavor, I find this simple, no-cook filling exceptionally yummy and a great way to use up dried fruit hanging around. I suppose you could use any filling here and make it your own.
Dried Fruit Filling
2 cups pitted dried plums (prunes) or 1 cup chopped, pitted Medjool dates
1-2 tbsp vegetable oil
1/2 tsp kosher salt
1 tbsp cinnamon
1/2 cup dark brown sugar (for assembly)
Soak fruit in hot water for 30-45 minutes, then drain and combine in food processor with other ingredients (except brown sugar). Mixture should become a spreadable paste. If necessary, add a bit more oil to smooth it out.
Spread the mixture carefully with an offset spatula over dough, then sprinkle evenly with brown sugar before shaping and cutting dough into rolls.
Bake as directed here. Allow to cool for about 15 minutes and serve with icing, if desired.